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Season the beef with sea salt, wrap it in plastic wrap, roll tightly, and chill for 1 hour.
Sear the beef in a hot pan for 45 seconds on each side. Brush with Dijon mustard, rewrap, and chill again.
In the same pan, cook 2 diced shallots in butter for 2 minutes. Add chopped mushrooms and cook until their water evaporates (about 45 minutes). Add 1 crushed garlic clove, chopped thyme, and rosemary. Cook for 5 minutes and set aside.
For the crepes, whisk together 3 tbsp flour, 1 egg, 140 ml milk, ½ tsp salt, and 2 tsp sugar. Cook with butter for 1.5 minutes on each side.
On plastic wrap, layer the crepes, prosciutto, and mushroom mix. Add the beef, roll it up tightly, and chill again.
Place puff pastry on plastic wrap, add the rolled beef, and brush the pastry with egg wash. Roll it tightly, brush with egg yolk, and bake at 185°C for 30–40 minutes, until the internal temperature is 55–60°C. Let it rest for 30 minutes before slicing.